Whey Protein

[da4123]

I have tried using GNC's Designer Whey Protein (vanilla/chocolate) to make the LC donuts and other recipes in place of the protein powder and they all turned out so evil tasting. any ideas on what i can use it for instead?

[Naja]

Post the whole recipe you used and I'll tweak on it. I can't really say what went wrong with the recipe until I actually see the proportions.

GNC whey is nasty in my opinion; the flavorings they use have a chemical taste. I use Jarrow unflavored whey protein for baking. It has no taste, chemical or otherwise. It's bland and just faintly sweetish.

[kkat55]

Whey Protein

We use Optimum Nutrition Whey Protein and we (me & my husband) love it. You can purchase it at GNC or at www.vitaminplanet.com (the cheapest place we found it so far.)

[da4123]

Naja:
This is the recipoe that i follwed, tastes very bad with whey =P
i don't think i can make anything good tasting with what i have. think i have to change it. it's so expensive though. yhanks anyway! =)

LC Donuts

1 Cup Protein Powder **
1/2 - 3/4 Cup water
1 egg
2 tbsp. sour cream
1 tbsp. cocoa OR cinnamon
1/2 tsp. nutmeg
Cooking oil

Heat oil in a fryer. Mix the protein powder, water, egg, 1.5 tbsp. Splenda, sour cream or cream yoghurt, and half a cup of water. If you are making chocolate donuts, add 2 tsp. cocoa powder. If not chocolate, mix in the nutmeg and 2 tsp. cinnamon. You want it the consistency of somewhat sticky cookie-dough, add more water if necessary. Put it aside. Mix together the other 1.5 tbsp. Splenda with 1 tsp. cocoa powder (for chocolate donuts) or cinnamon (for plain) on a large plate.

Shape 12 balls, about the size of a golf-ball. Flatten and poke a hole in the center of each and gently drop it into the hot oil. Cook until golden brown on both sides, remove from oil and roll in the Splenda/cocoa/cinnamon mixture. It may take a little experimenting till you get them the right "flatness" to cook all the way through

kkat55: i'm not in america so ordering stuff over the internet will be crazy because of shipping costs! but thanks for the sugestion! =)

[Naja]

Ahhh. Part of the problem is that whey doesn't fry up very well and it shouldn't be used as the sole flour substitute in a recipe anyhow. I would use soy protein powder and possibly cut it with oat flour or WPI (wheat protein isolate) if you can get it. Atkins Bake Mix might do also.

A lot of low carb baking recipes are greatly improved if you use more than one flour substitute. Most of the substitutes we have do not match the characteristics of flour perfectly in terms of taste, texture or cooking performance, so you can get better results by using a mixture to get the recipe to do something closer to what you would have expected from a starchy flour.

[da4123]

i guess i'll just drink whey as shake. thanks so much, i think it's amazing how the whole recipe board is to your name! i will be sure to ask you if i have any other questions. thanks again! =)